Not so offal: From brains in coconut cream to pig's lungs in almond juice, how one chef is inspiring the masses...

You'd have thought that most people's appetite would be quashed at the prospect of feasting on animal entrails.

But Anissa Helou’s 2004 Offal cookbook has been reprinted due to a surge in demand.

Her book 'The Fifth Quarter' is the only recipe guide in the English language dedicated exclusively to the subject, instructing how to make over dishes from daring delicacies such as foie gras and cod's roe to sheep's head and testicles.

À la carte: Offal is proving popular with cooking enthusiasts, so much so that Anissa Helou's 2004 Offal cookbook 'The Fifth Quarter' has been reprinted

This updated edition features graphic photography and a forward from chef Hugh Fearnley-Whittingstall who is an offal enthusiast.